Cochinita pibil is a mayan dish from the Yucatán Peninsula in South East Mexico. It is accompanied by Salsa Xni-Pec (pronounced schnee-peck, and meaning dog’s snout). The salsa has an exquisite fruity flavor but is quite spicy, although the heat dissipates quickly. Prepare the salsa a day ahead to allow for all the ingredients to blend.
Make sure you use Mexican or Ceylon cinnamon which has a milder flavor and a thin bark. Buy it in Latin markets, where you can also buy frozen banana leaves.
Ingredients
Marinade
10 cloves garlic, unpeeled
2/3 cup freshly squeezed orange juice
2/3 cup freshly squeezed (green) lime juice, do not use vinegar
85 grams of achiote paste, any brand. I used "El Yucateco"
2/3 cup freshly squeezed (green) lime juice, do not use vinegar
85 grams of achiote paste, any brand. I used "El Yucateco"
1 small piece of Mexican (Ceylon) cinnamon, about 1 inch long (Added about 1-1/2 inch and it was too much. Stick to a 1-inch piece)
1/2 small onion
2 whole cloves
7 whole black allspice berries (pimienta gorda)
1/2 teaspoon Mexican oregano (see note)
1/2 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon black peppers corns
2-1/2 teaspoon Kosher salt
Pork
4 - 6 pounds of boneless pork butt, cut into 2-inch pieces (see notes)
4 - 6 pounds of boneless pork butt, cut into 2-inch pieces (see notes)
banana leaves, rinsed
Salsa Xni-Pec
(This is best prepared a couple of days ahead)
1 purple onion, thinly julienned
2 fresh habanero peppers, finely minced (See note)
2 fresh habanero peppers, finely minced (See note)
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed (green) lime juice
1 teaspoon salt
2 pinches of oregano
1/2 cup freshly squeezed (green) lime juice
1 teaspoon salt
2 pinches of oregano
To Serve
Directions
Pork
Warm corn tortillas
Avocado slices, optional
Cilantro, finely chopped, optional
Directions
Marinade
1. place unpeeled garlic cloves over a skillet covered with aluminum foil and charr until skin has browned and the inside is tender. Allow to cool and peel.
2. Add the marinade ingredients, including the peeled garlic cloves to a blender, and liquefy. Add the meat and the marinade to a bowl or plastic bag and make sure it covers all the pork pieces. Refrigerate for 6 hours to 12 hours.
Pork
1. To soften the banana leaves, pre-heat a large skillet over medium-high heat. Slightly cook the rinsed and dried banana until their color change to light green.
2. Cook the pork
Option a. Pressure cook
Place a silicon platform in the pressure cooker and add 1/2 cup water to cover. Set a base of banana leaves in which to place the pork pieces. Add the pork pieces and 2/3 of the marinade. Cover with banana leaves and cook at high pressure for 30 minutes -- too dry. Maybe 20 next time? Let rest until the pressure comes down.
Rule of thumb: 20 min per lb. of pork.
Option b. Bake
Bake at 350 degrees Fahrenheit degrees for 3 hours and 45 minutes. Don't pour the marinade in the pot where the cochinita will bake, because it can burn. If you must, you can cook the marinade separately and add it at the end.
Salsa
This salsa is best if prepared a day ahead.
1. Soak the julienned onions in hot water for 2 to 3 minutes and drain the water and set in a medium container.
2. Using gloves or a fork mince the habaneros. If you don't want the salsa to be too hot, remove the seeds and veins. Add to the container.
3. Ad the rest of the ingredients to the container and mix gently. Store in the refrigerator overnight.
This salsa is best if prepared a day ahead.
1. Soak the julienned onions in hot water for 2 to 3 minutes and drain the water and set in a medium container.
2. Using gloves or a fork mince the habaneros. If you don't want the salsa to be too hot, remove the seeds and veins. Add to the container.
3. Ad the rest of the ingredients to the container and mix gently. Store in the refrigerator overnight.
Notes
- Mexican oregano is part of the verbena family and is unrelated to the Italian oregano, which is part of the mint family and is closely related to marjoram. Mexican Oregano is grassy, with lemon, citrus, and floral notes. Italian oregano is sweet with pepper and bitter notes. Read more.
- Pork butt, also known as Boston butt has more marbling and a uniform share and it's the best choice for stewing, braising, or pulled pork for tacos. Read more.
- Habanero chiles are very spicy and i recommend using a fork to hold them while you mince them because the oil in the seeds will penetrate your hands. You don't want to later rub your eyes just to regret not having done so. For a milder salsa, use just the flesh of the habanero chiles. For a spicier, and I mean SPICIER salsa, use the seeds. Or just use more minced habanero skin.
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